Ingredients

• 3 cups shredded zucchini (about 3 medium)
• 1 2/3 cups sugar (for moisture, you can put the sugar to 1 C sugar and 2/3 c brown sugar)
• 2/3 cup canola oil
• 2 tsp vanilla
• 4 large eggs (you can use the equiv. of egg substitute to reduce your fat if you want)
• 3 cups AP flour
• 2 tsp bkg soda
• 1 tsp salt
• 1 tsp ground cinnamon
• 1/2 tsp ground cloves
• 1/2 tsp bkg. powder
• 1/2 cup chopped walnuts (optional - it adds fat)

Preparation

1. Preheat oven to 350. Spray bottoms of 2 loaf pans with non stick cooking spray.
2. Mix by hand first 5 ingredients in one bowl.
3. In another bowl, sift together, flour through bkg. powder (next 6 ingredients).
4. Add the dry ingredients to the wet ingredients till combined.
5. Pour batter into pans and bake 50-60 minutes, test and bake at 5-10 minute increments until a toothpick comes out clean. Don't overcook cause it will dry out.
6. Cool out of the pan on wire racks.

NOTES: to freeze, wrap in plastic wrap and place in a one gallon freezer bag. To use a few pieces, take a serrated knife, cut off what you want, and let that thaw on a plate until ready to eat. Enjoy!